Ingredients
6 anchovy fillets
2 cloves garlic
Grated zest of 1/2 lemon
1 c. packed fresh mint leaves
1/2 c. plus 1 tablespoon olive oil
1/4 c. lemon juice (from about 1 lemon)
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 lb. large shrimp
2 small heads Boston lettuce (about 1/2 pound in all)
Preparation
Step 1In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop. Add the mint, oil, lemon juice, salt and pepper and blend until smooth.Step 2In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl. Toss the shrimp with half the dressing.Step 3Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing. Put the greens on plates; top with the shrimp.Step 4Variations:
Grill the shrimp instead of boiling them. Large shrimp will need about three minutes per side.
Substitute large sea scallops, either grilled or sautéed, for the shrimp.Step 5Wine Recommendation: The refreshing flavor of this salad requires a similarly refreshing wine. For a nice, cool accompaniment, choose a light, herbal sauvignon blanc from Italy’s Alto Adige or Collio regions.
